MUSTARD CHICKEN BARBECUE
Prepare the chicken ahead of time so it has time to marinate. At dinner time, just make the simple sauce while the chicken grills.
Provided by BHG Test Kitchen
Time 5h10m
Number Of Ingredients 6
Steps:
- If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
- For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce.
- In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.)
- Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Cholesterol 103 mg, Protein 31 g, SaturatedFat 4 g, Sodium 904 mg, Fat 17 g, UnsaturatedFat 0 g
CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE
Steps:
- For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
- Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
- For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
CHICKEN IN MUSTARD CREAM SAUCE
Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
- Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
- Serve sauce with chicken. Garnish with thyme sprigs.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
HONEY MUSTARD GRILLED CHICKEN
'If ye have faith as a grain of mustard seed', ye shall make and enjoy this simple, tangy, delicious grilled chicken dish!
Provided by Connie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill for medium heat.
- In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
- Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Nutrition Facts : Calories 265.9 calories, Carbohydrate 22 g, Cholesterol 69.8 mg, Fat 8.3 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 1.6 g, Sodium 617.6 mg, Sugar 17.5 g
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
MUSTARD BAKED CREME CHICKEN
Make and share this Mustard Baked Creme Chicken recipe from Food.com.
Provided by Izzy Knight
Categories Chicken Breast
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine the soured cream and mustard in a small bowl.
- In a second bowl, mix the crumbed cornflakes, herbs and seasonings.
- Coat the chicken pieces with the mustard mixture.
- Roll the chicken in the crumb mixture.
- Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece.
- Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.
Nutrition Facts : Calories 461.8, Fat 35.2, SaturatedFat 16.9, Cholesterol 117.3, Sodium 237.6, Carbohydrate 12.2, Fiber 2.2, Sugar 1.7, Protein 25.2
CHICKEN WITH MUSTARD CREAM
Hola! This Chilean recipe is from http://recipes.wuzzle.org/. Here is the alino spice recipe Recipe#304144. You are suppose to add in one teaspoon of alino seasoning in step 2 and b/c RZ did not recognize it I could not put it inside the directions. Notice that the parmesan cheese is put over the rice or noodles.
Provided by WiGal
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in oil until well browned on all sides.
- Add 1 teaspoon of alino--RZ does not recognize this spice combination.
- Add salt and pepper to your taste; also add the onions, mushrooms and bell pepper, saute 5 minutes.
- Cover and cook 10 minutes.
- Add garlic, mustard and sour cream.
- Heat through but do not boil.
- Serve over rice or noodles, sprinkled with cheese.
Nutrition Facts : Calories 305.5, Fat 21.8, SaturatedFat 8.5, Cholesterol 75.7, Sodium 237.9, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 21.6
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